Fried Chinese Five Spice Chicken Wings
 
the two-pronged cooking method used for these wings (incorporating both 
braising and deep-frying) is a takeoff on the chinese technique of 
steaming, 
then 
frying. we think it keeps the meat unbelievably tender while getting the 
skin 
super crispy. be sure to allow 2 hours for the wings to marinate. 
 
3 lb.  chicken wings (12 to 14)
1   onion
1-1/2-   inch piece peeled fresh ginger root
2 Tbsp  soy sauce (preferably kikkoman)
1 Tbsp  medium-dry sherry
1 Tbsp  chinese five spice powder equal parts of cinnamon, cloves,
  fennel seed, star anise (optional), szechuan pepper
1 Tbsp  sugar
2 Tbsp  plus 1 teaspoon coarse salt
2 tsp  freshly ground black pepper, or to taste
1/2 cup  cornstarch
6 cup  vegetable oil
 
cut off wing tips, reserving for another use, and halve wings at joint. 
coarsely chop onion and finely chop ginger root. in a large sealable 
plastic bag 
combine onion, ginger root, soy sauce, sherry, cinnamon mixture, sugar, 
and 1 
teaspoon salt. add wings and seal bag, pressing out excess air. turn bag 
until 
wings are completely coated. marinate chicken wings in bag in a large 
bowl, 
chilled, turning bag once, 2 hours. preheat oven to 350 f. 
transfer wings and marinade to a roasting pan or large shallow baking pan 
and 
bake, covered with foil, in middle of oven 1 hour. cool wings until they 
can 
be handled and drain in a colander, discarding marinade. wings may be 
prepared 
up to this point 1 day ahead and chilled, covered. 
reduce temperature to 250 f. 
in a small serving bowl combine remaining 2 tablespoons salt and pepper. 
put 
cornstarch in a small bowl and dredge each wing, knocking off excess 
cornstarch and transferring to a shallow pan. in a 5- to 6-quart heavy 
kettle 
heat oil 
until a deep-fat thermometer registers 370 f. working in batches of 6 or 
7, 
fry wings in oil until golden brown, about 3 minutes, and with a slotted 
spoon 
transfer to paper towels to drain. keep wings warm on a baking sheet in 
oven. 
fry remaining wings in same manner, returning oil to 370 f. between 
batches. 
serve wings with salt and pepper mixture. 
serves 6 as an hors d'oeuvre or 4 as a main course. 
 
-- 
(ID: 9431) Mirror: rec.food.recipes: Fri, Dec 26, 2003


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